Low Cal Mushroom Quichelettes

There's a theme over the past few days. That's what happens when Giz goes to Costco and buys a box of 180 tart shells. Now I'm at the stage where I'm saying "what the hell was I thinking?" I'm not sure how many tarts a person can make but my freezer now has Bulging Baked Goods Syndrome and needs many hungry people visiting over the holidays.

This recipe comes from Norene Gilletz's "The Pleasure of Your Processor" and what was particularly interesting is how low cal it is. When made into a pie, it serves 8and each serving is only 125 calories. It's pretty obvious that I'm feeling pretty guilty for my overindulgences.

Ingredients

1/2 lb. Swiss, Mozzerella or Cheddar cheese (2 cups grated)
1/2 medium onion
1 pint mushroom (I used cremini)
3 eggs
1/2 tsp. salt
dash pepper
dash nutmeg
3 Tbsp. grated Parmesan cheese (I used alot more)

Method:

Grater: Grate cheese and onion, using medium pressure. Empty bowl

Pastic knife: Process mushrooms until coarsely chopped, about 5 or 6 seconds. Add remaining ingredients except for Parmesan cheese and process with 3 or 4 quick on/off turns, just until mixed.

Place in prepared tart containers. Sprinkle with Parmesan cheese. Bake at 350 F for 35 to 40 minutes, until set and golden.


Ingredients



Note: I didn't change knives in the food processor since the mix was going into small tart containers. The yield was 24 tarts. If you're making one quiche use a 9" pie plate or cermaic quiche dish. This freezes well.

From Equal Opportunity Kitchen - we wish you all a very joyous holiday season. Joy is what you make it but our wish for you is good health, enough food on your tables and peace in your family. We know everyone is very busy this time of year. Please remember those who don't have enough to eat. If you have an entry for BloggerAid: Because We Can Help please remember the deadline is December 28th.